Stickey and crunchy, with a ginger pop, these pork rashers are a winner! We chopped them up and enjoyed them as a pork salad bowl, with a fresh slaw, cucumber ribbons and a sweet, crunchy peach and corn salsa.
Prep time 45 minutes
Cooking time 25 minutes
Serves 6
Ingredients
Directions
Ingredients
For the sticky ginger pork rashers:
600g Food Lover’s pork rashers
2cm ginger, grated
1-2 garlic cloves, grated
45ml (3 Tbsp) soy sauce
45ml (3 Tbsp) honey
80ml (1/3 cup) sweet chilli sauce
Handful coriander
For the salad:
½ red cabbage, shredded
½ cucumber, shaved with a vegetable peeler
5 radishes, sliced thinly
2 spring onions, sliced
For the Salsa
1 sweetcorn, steamed
1 yellow cling peach, dice
1 small red onion, diced
Zest and juice of 1 lemon
1 handful of coriander, chopped
Salt and pepper, to taste
Directions
For the sticky ginger pork rashers:
Slice the pork rashers in 2cm pieces, pre-heat a large frying pan and fry the pork rashers foe about 10-12 minutes or until golden brown and crispy.
You do not need to add oil to the pan as the pork rashers are quite fatty and will release the oil for frying.
Once the rashers are crispy remove from the pan and wipe the pan with paper towel to remove excess oil.
Fry the ginger and garlic on a low heat then add the soy sauce, honey and sweet chilli sauce.
Cook the sauce for about 5 minutes or until sticky then add the pork rashers to the sauce and mix well to coat. Set aside to cool slightly before assembling the salad.
For the salad:
Combine all ingredients for the salad then top with the sticky ginger pork.
For the salsa:
Combine all ingredients and season with salt and pepper. Serve alongside the sticky pork salad.
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